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Costa Rica Fatima Natural Anaerobic Villa Sarchi
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Costa Rica Fatima Natural Anaerobic Villa Sarchi

Лоти:

Імпортер: CMG

Країна: Costa Rica

Регіон: Tarrazu, San José, Higuito

Ферма: Finca Tres Milagros

Різновид: Catuai, Caturra

Висота вирощування: 1,550 meters above sea level

Період збору врожаю: October – March

Обробка: Anaerobic Natural

Про каву:

ABOUT THIS COFFEE

 

The Facusse family has owned and operated Finca Tres Milagros for over 50 years. They are dedicated to producing high-quality specialty lots on their vertically-integrated farm.

The Facusse family has owned and operated Finca Tres Milagros for over 50 years. The farm’s operation are vertically integrated and the family oversees all aspects of the production.

The family remains dedicated to producing high-quality lots. They are aided in their efforts by the superb climate conditions and high altitude of 1,550 meters above sea level.

CULTIVATION

The farm was initially planted with entirely Bourbon and Catuai variety trees. As their focus on specialty coffee grew, the Facusse family diversified the varieties on the farm. Today, in addition to the Caturra and Catuai in this lot, they also cultivate Geisha, typica, Villa Sarchi and other highly-sought-after varieties.

 

HARVEST & POST – HARVEST

 

Cherry is selectively handpicked and then floated to remove any under-ripes. Ripe, red cherry is placed in polypropylene bags to lightly ferment for 48 hours. Then, cherry is placed in fermentation tanks and sealed. In these tanks, cherry is fermented anaerobically for 96 hours.

Following fermentation, cherry is moved to raised beds. Cherry is raked frequently to ensure even drying. It takes approximately 20 days for cherry to dry. Once dry, cherry is rested at farm’s warehouse for 2 to 3 months before being milled and prepared for export at Tesoros del Café in Cartago.

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